Pasta dishes are easy and elegant meals that can be prepared with little notice and are great for cooking for crowds. This sauce uses only a few dairy-free staples and takes only a few minutes to prepare, making this vegan dish ideal for last-minute dinner parties or weeknight meals.
Serves 4 as an entree
- 8 ounces pasta of your choice
- 1 T. olive oil, plus more for tossing
- ½ cup finely chopped white onion
- 8 ounces crimini mushrooms
- 1/4 cup dry white wine (optional)
- 1/4 cup fresh thyme leaves or parsley, plus more for garnishing
- ¼ cup flour
- ½ cup plain unsweetened soy yogurt
- 1 cup plain unsweetened soymilk
- 1 t. salt, plus more to taste
- Black pepper, to taste
1. Boil a large pot of salted water. Add the pasta and cook according to the manufacturer's instructions.Drain, toss with a small amount of olive oil and set aside until ready to serve.
2. While the pasta is boiling, heat the 1 T. olive oil in a saute pan over medium heat and add the onions, cooking until slightly softened, about 3 minutes. Add the mushrooms and cook until just softened, about 4 minutes. Stir in the white wine and fresh herbs, turn the heat down to a simmer and let the mixture cook until almost all of the liquid has been evaporated, about 3 minutes. Remove from heat and set aside.
3. Make the sauce. In a small saucepan over low heat, combine the flour, the soy yogurt, soymilk and 1 t. salt. Heat until desired temperature and consistency. Salt and pepper to taste.
4. To serve, toss the pasta with the mushrooms and ladle the hot sauce on top. Garnish with fresh parsley if desired and serve hot.
